Grilled Veggie and Tofu Stack with Balsamic and Mint

This healthy main is cooked
completely on the grill and is flavored by a
simple, four-ingredient marinadeso there's
very little cleanup required. Some grilled
rustic bread would be nice alongside. And
if you happen to have fig balsamic vinegar,
use it in place of regular. It makes an
excellent complement to the other flavors.

1 Japanese eggplant, trimmed, cut lengthwise into four 4-inch-long slices

4 3-inch-diameter portobello or shiitake mushrooms, stems removed

1 small head of radicchio, quartered through root end

Preparation

Prepare barbecue (medium-high heat).
Place vinegar and minced garlic in large
bowl. Gradually whisk in olive oil. Stir in
sliced mint. Season marinade to taste with
salt and pepper.

Working in batches, add tofu to
marinade and turn to coat. Transfer tofu
to baking sheet and sprinkle with salt and
pepper. Add zucchini, bell pepper, eggplant,
mushrooms, and radicchio to marinade in
bowl and toss to coat.

Place zucchini, pepper, eggplant, and
mushrooms on grill. Sprinkle with salt and
pepper. Cook until charred and softened,
turning occasionally, about 6 minutes.
Transfer to baking sheet. Place tofu and
radicchio on grill. Cook until tofu is charred
and radicchio is charred and wilted, about 2
minutes per side.

Stack tofu and vegetables on plates.
Garnish with mint sprigs and serve